Hot Chocolate Cookies
Soft and chewy decadent hot chocolate cookies with the marshmallow in the middle. Eat them fresh from the oven, or stick them in the microwave for a few seconds to get them extra soft and delicious.
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Servings: 24 cookies
Calories: 148kcal
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup chocolate chips
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon espresso
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/2 cups flour
- 1/2 cup dried cherries finely chopped
- 12 large marshmallows cut in half
Instructions
- Preheat your oven to 350 degrees.
- Over low heat, melt the butter in a heavy pan or double boiler. Once it’s melted, add the chocolate chips and cocoa powder, stirring until it’s melted. While the butter is melting, chop your dried cherries as finely as possible.1/2 cup unsalted butter, 1/2 cup chocolate chips, 1/2 cup cocoa powder
- Add the butter/chocolate mixture to a large mixing bowl and add sugar, vanilla, and espresso. Beat until well mixed. Add the eggs, one at a time, beating well after each addition so that it is light and fluffy.1 tablespoon espresso, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract
- Add the salt and baking powder, and mix again until it’s incorporated. Add the flour and stir until mostly combined but a few white streaks remain. Add the dried cherries and stir until just combined.1/2 teaspoon salt, 3/4 teaspoon baking powder, 1 1/2 cups flour, 1/2 cup dried cherries
- Scoop the cookies onto a baking sheet covered with a sil pat or parchment paper. I used my medium cookie scoop, and this was the perfect size for the cookie.
- Bake in your 350 degree preheated oven for 12 minutes.
- While your cookies are baking, use a serrated knife to cut them in half, leaving two perfect circles. When the 12 minutes is up, remove the cookies from the oven and add the marshmallow halves with the cut side down. Place them in the center of each cookie and press gently until they are nestled into the cookie.12 large marshmallows
- Return to the oven and bake for another 3 minutes, until they are lightly cracked and dry on top but still soft and chewy. Let them cool for five minutes on the baking sheet before moving them to a cookie rack to cool the rest of the way.
- Store in a sealed container for up to five days, or freeze for up to a month.
Notes
The cherries make these cookies absolutely outstanding. If you prefer, you can leave out the cherries and use a few chocolate chips in the dough or just eliminate the dried cherries entirely.
For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 104mg | Fiber: 1g | Sugar: 15g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.